Recipes and styling Sasha Zambetti, Photography Christoph Hoffmann.
Beef and bacon potjie
A more traditional type of potjie – can also be made in a casserole dish in the oven.
Serves: 10
Time: 4 hours, 30 minutes
Ingredients:
100ml seasoned flour
1,2kg beef, cut in pieces
20ml avocado oil
250g diced bacon
5 cloves garlic, sliced
3 large leeks, sliced
2 large onions, chopped
6 medium carrots, chopped 1 litre beef stock
5 tomatoes, chopped
1 x 410g tin tomato puree
3 bay leaves
10 black peppercorns
1 stick rosemary
1 litre beef stock
300ml red wine
100ml sherry
Method:
1 Toss the seasoned flour and the beef pieces in a large bag.
2 Heat the oil in the pot and sauté the diced bacon. Remove the bacon and add the beef pieces – brown them before returning the bacon and adding the garlic, leeks, onions and carrots. Sauté until the vegetables have a bit of colour.
3 Add the chopped tomatoes, the tin of tomato puree, bay leaves, peppercorns, rosemary, beef stock, wine and sherry. Bring to a simmer and cook slowly for 4 hours.
Mushroom potjie <v>
A vegetarian option.
Serves: 8
Time: 50 minutes
Ingredients:
20ml avocado oil
1kg potjie mix vegetables
250g button mushrooms
250g brown mushrooms
1 litre vegetable stock
2 sprigs thyme
6 peppercorns
100ml cream
50ml brandy
Method:
1 Heat the oil in the pot, add the potjie vegetables and cook until golden brown.
2 Add the mushrooms, vegetable stock, thyme and peppercorns. Simmer for 30 minutes.
3 Add the cream and brandy and cook for another 15 minutes. Serve with pumpkin fritters.
Chicken and corn potjie
Serves: 6 – 8
Time: 2 hours, 20 minutes
Ingredients:
15ml avocado oil
1kg chicken pieces (drumsticks and thighs)
500g baby pickling onions
12 green peppercorns
375ml white wine
750ml chicken stock
3 large potatoes, peeled and cubed
2 red peppers, chopped
500g baby corn spears
3 sprigs thyme
Method:
1 Heat the oil in the pot and brown the chicken on all sides. Remove and set aside.
2 Add the baby onions to the pot and sauté until browned.
3 Add the chicken, peppercorns, wine and chicken stock, cover and simmer for an hour.
4 Add the potatoes, peppers, baby corn and thyme, cover and simmer over a low heat for another hour. Add a little water if necessary and season to taste.
Chakalaka lamb potjie
Two of South Africa’s favourite things: lamb and chakalaka! A spicy rendition of the popular lamb meal.
Serves: 6 – 8
Time: 3 hours
Ingredients:
15ml avocado oil
1kg lamb knuckles
2 onions, chopped
15 ml ground cumin
1 cinnamon stick
3 whole cardamom seeds
2 whole cloves
4 bay leaves
1 x 410g tin chakalaka
750ml brown stock
500g butternut, cubed
3 potatoes, peeled and cubed
30ml coriander, chopped
Method:
1 Heat the oil in the pot and brown the lamb knuckles. Remove and set aside.
2 Add the onion to the pot and sauté until soft.
3 Add the spices, chakalaka and stock and simmer on a low heat for 2 hours.
4 Add the butternut and potatoes and cover. Simmer for another 45 minutes adding a little water if necessary. Season to taste and serve garnished with chopped coriander.
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